5.25.2009

It's officially summer!

Last week my lab took a few hours off to go strawberry picking! I ended up with almost 9 lbs of strawberries for $9.00! My office smelled SO good afterward: Picking the strawberries reminded me of this book from when I was little! These strawberries barely lasted through the weekend. What did I do with them?

Strawberry-rhubarb compote: It is really easy. I adapted this recipe: Place orange zest and juice from 1 orange in a large sauce pan along with 1/4 cup light agave nectar and 1 lb sliced rhubarb. Simmer for ten minutes, then remove from the heat and stir in 1-2 lb sliced strawberries.

Rhubarb is so pretty alone, but it definitely needs the strawberries to taste good. I like the hint of orange in there, too. Here is how I've been eating it:

Over arugula with goat cheese, balsamic, and toasted almond slivers

Over vanilla frozen yogurt. I've also mixed it into greek yogurt. A couple more uses for strawberries (besides just eating them of course):

Strawberry-infused water, just like in the fancy spas! I would've liked to put a few sprigs of mint in there too. I have a feeling this has started a water-infusing kick for the summer -- so refreshing! (ps. you don't need that much fruit, I was enthusiastic)